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Try these squash and mushroom pot pies, then check out our vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes.

  • 1 large leek
    washed and sliced
  • butter
  • 250g chestnut mushrooms
    quartered
  • 1 small butternut squash
    peeled and cut into small chunks
  • 200ml vegetable stock
  • 3-4 tbsp crème fraîche
  • 375g sheet puff pastry

Nutrition:

  • kcal477
  • fat29.4g
  • carbs47.2g
  • fibre3.7g
  • protein8.9g
  • salt1.31g

Method

  • step 1

    Cook the leek in a little butter until softened, about 7 minutes. Add the mushrooms and cook for 4-5 minutes. Add the squash and cook for a minute then pour in the stock, cover and simmer for 5 minutes.

  • step 2

    Heat the oven to 200C/fan 180C/gas 6. Stir the crème fraîche into the vegetables, check the seasoning and divide between 4 pie dishes. Top with pastry, trim and crimp. Cook for 25-30 minutes until tops are golden and crisp.

Try one of our other vegetarian pie recipes

Vegetarian Shepherd's Pie Recipe With Spiced Lentils
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